Chicken and Sausage Paella

Chicken and Sausage Paella
Level
Intermediate
Prep
20 minutes
Cook
35 minutes
Servings
9 servings, about 1 cup each
  • Paella is a traditional Spanish dish that cooks in one pan. This version with chicken and chorizo is delicious and hearty enough to serve while entertaining.

The Secret Ingredient

Ingredients

  • 1 pound boneless, skinless chicken thighs, trimmed of excess fat, cut into 2-inch pieces
  • 1 teaspoon smoked Spanish paprika
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 3 ounces dry-cured Spanish chorizo, casing removed, sliced 1/4-inch-thick on the bias
  • 1 medium Spanish onion, finely chopped (about 1 cup)
  • 1 small tomato, finely chopped
  • 4 cloves garlic, finely chopped
  • 3 1/4 cups water, divided
  • 1/2 teaspoon saffron threads, crushed, dissolved in 1/4 cup hot water
  • 1 large lemon or lime frozen fruit bar, melted and stick discarded
  • 1/4 cup dry white wine
  • 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 1 1/2 cups short-grain rice (such as Valencia or Arborio)
  • 1/4 cup chopped roasted red bell peppers
  • 1/2 cup frozen green peas, thawed
  • 1 tablespoon coarsely chopped fresh parsley leaves or cilantro

Make It

Step 1

Season chicken with paprika, salt and pepper.

Step 2

Heat oil in 15-inch paella pan or very large skillet over medium-high heat. Add chorizo to pan; cook, stirring frequently, for 3 minutes or until browned. Transfer to a bowl.

Step 3

Add chicken to pan; cook, turning with tongs to cook all sides, for about 5 minutes. Transfer to bowl with chorizo.

Step 4

Add onion, tomato and garlic to pan; cook, stirring frequently, for 6 minutes or until onion is soft. Add 3 cups water, saffron mixture, melted fruit bar, wine and bouillon; bring to a boil over high heat. Sprinkle in rice, distributing evenly with spoon; top with bell peppers. Reduce heat to low; cover. Cook, without stirring, for 15 to 20 minutes or until most of the liquid has been absorbed.

Step 5

Add chicken and chorizo mixture, peas and remaining ¼ cup water. Cover; cook for 5 minutes or until rice has absorbed all liquid. Increase heat to high; cook for 30 seconds to toast/brown the rice on the bottom of the pan. Remove from heat, cover with foil and let sit for 5 minutes. Stir in parsley before serving.